LocallyGrown.Net -- Small Farms Making a Difference

These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Display Options

We will remember your selections on future visits. The selections are cumulative (that is, checking both 'vegan' and 'vegetarian' will only show recipes flagged as both vegan and vegetarian.)

All Recipes

"Beet Rosti" or Beet Pancake (Hold the Syrup)

<p>I love Mark Bittman&#8217;s recipes, especially his attention to creative meatless recipes. Here&#8217;s one I recently discovered:</p>
<p>http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html</p>
<p><span class="caps">THE</span> <span class="caps">MINIMALIST</span>; Beet Pancakes (Hold the Syrup)<br />
By Mark Bittman<br />
Published: June 17, 1998</p>
<p><span class="caps">ALTHOUGH</span> sweetness is not an unfamiliar sensation at the dinner table, no so-called savory food gives quite the experience of the beet, whose intensity is incomparable. This has typically led cooks to counter its sweetness with acidity or other sharp flavors, a natural inclination that has given us beets with vinegar, beets with sour cream, beets with lemon, vinaigrette, ginger, and so on.</p>
<p>But the sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It&#8217;s a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of creme brulee. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.</p>
<p>The concept and technique are unusual for beets, although they are identical to those used in rosti, the Swiss grated-potato dish. The beets are peeled and grated raw; the grating disk of a food processor does this task easily, but a box grater also works. The beets are then combined with flour, an essential ingredient. &#8216;&#8217;The beet resembles a potato, and you can cook it like a potato,&#8217;&#8217; Mr. Romano said. &#8216;&#8217;But it doesn&#8217;t have the starch of a potato, and if you don&#8217;t add some flour, the pancake won&#8217;t hold together.&#8217;&#8217;</p>
<p>In this dish, butter is the fat of choice; it complements the beets perfectly. If you choose to substitute, use a neutral oil like canola rather than strong-tasting olive oil. The beet rosti must be cooked in a nonstick skillet, preferably one measuring 12 inches across. (If you have a 10-inch skillet, decrease the amount of beets from two pounds to one and a half; the quantities given for the other ingredients can remain the same.) And keep the heat moderate. Cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw.</p>
<p>Beets bleed and can easily stain clothing. Peel them over the sink, and wash the grater as soon as you are finished with it. Oh, and wear an apron.</p>
Vegetarian!Source: http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html
Servings: 4 servings
Ingredient keywords: beets, rosemaryView This Recipe

"Copper Penny" Carrots

<p>This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p>
Vegetarian!Source: Sandy Run Ruritans
Servings: Serves 6
Ingredient keywords: carrotsView This Recipe

All Purpose Marinade

<p>You can use this as a quick and easy marinade for just about everything. Then pop the item on the grill and keep the heat outside! You can save this in the fridge for a week or so (if you don&#8217;t marinate meat products.)</p>
Source: My little noggin!
Servings: Several grilling episodes
Ingredient keywords: soy, oil, vinegar, maple, mustard, parsley, garlic, onionView This Recipe

Almond Berry Coffee Cake

<p>This cake is <span class="caps">AMAZING</span>. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!</p>
Source: Marth Stewart-adapted
Servings: Plenty to share-If you want
Ingredient keywords: flour, blackberries, butter, sugar, eggs, vanilla, brown, almondsView This Recipe

Andersen's Split Pea Soup

<p>In the middle of California on a long, lonely highway drive from north to south (or vice versa) there sits a wonderful little restaurant that makes the best split pea soup on the planet. If you ever find yourself there, go!</p>
Source: thehistorykitchen,com
Servings: 6
Ingredient keywords: peas, celery, carrot, onion, thyme, bay, pepperView This Recipe

Anna’s False Apple/Zucchini Pie

<p>Fool your enemies, and amaze your friends!!! <br />
Use Large overgrown zucchini* peeled, and sliced into quarters lengthwise , remove seeds and slice to resemble sliced apples. Makes a pie that tastes just like an apple pie, same consistency etc. Use of apple pie spices are what makes the difference.</p>
<ul>
<li>Read this as <span class="caps">HUGE</span>, the zukes that have hidden on the plant until they look like a baseball bat! You would never think of using this big squash for anything, <span class="caps">THIS</span> is the one you want, trust me. ], The bigger, thicker, darker green and firmer they are the better for making this pie!;-)</li>
</ul>
Source: Anna Evans
Servings: One 9 inch deep dish pieView This Recipe

Apple Dapple Cake

Apple Dapple Cake
<p>Every time my mother presented this cake, she was asked for her recipe. I have seen many recipes similar to this one, but this remains a &#8220;treasure&#8221; within my family. Courtesy of my mom, Regina Sartalamacchia.</p>
<p>Yield: 6 servings</p>
<p>Beat together until well blended:<br />
1-1/2 cups oil<br />
2 cups sugar<br />
3 large eggs<br />
1 tsp. vanilla extract<br />
1/2 tsp. salt <br />
(don&#8217;t overbeat; you&#8217;re not trying to incorporate air)</p>
<p>Add to the mixture and mix only till blended:<br />
2-1/2 cups flour (or blend of flours)<br />
1-1/2 tsp. baking soda<br />
1/ Tbsp. cinnamon (or more, to taste)<br />
1/2 tsp. ginger<br />
1/2 tsp. allspice<br />
1/2 tsp. mace and/or 1/2 tsp. nutmeg (optional)</p>
<p>Fold in:<br />
3 cups (or three medium) apples of the green baking type, not peeled, cut into quarters, cored, then cut into thin slices.<br />
1 to 1-1/2 cups broken walnut meats</p>
<p>Batter will be quite stiff. Pour/scrape into a tube pan (Bundt pan) which has been well greased with a solid shortening such as Crisco. Place in oven preheated to 400 and immediately lower temperature to 375 After the first fifteen minutes, lower the heat to 350. Bake for a total of 50 to 60 minutes. Cake is done when it has pulled away slightly from the side of the pan and can be touched without leaving a mark.</p>
<p>Notes: When I have wanted to lower calories, I have lowered the oil to 1 cup, and the sugar to 1-1/2 cups, and found it is still very good. <br />
One-half-cup more apples and walnuts may also be used.</p>
Source: Regina Sartalamacchia
Servings: 6 servingsView This Recipe

Apple Pie Omelet

<p>Most everyone loves this omelet&#8212;particularly good for a weekend brunch. Using apples, eggs, and cheese from our <span class="caps">CSA</span>, I whip this up quickly and add some muffins, yogurt topped with granola, and some coffee/tea/mimosas.<br />
Ingredients for one omelet: 2 eggs, 1 small/medium apple, about 2 T grated cheddar cheese, cinnamon, salt, butter/oil. Optional: allspice &amp; cardamom.<br />
Directions: Core &amp; chop apple (I prefer Northern Spy or Topaz) and cook in a mixture of butter &amp; oil (about 1 t. each). Sprinkle liberally with cinnamon and, if you like, some allspice &amp; cardamom. Stir periodically so apples don&#8217;t stick or burn. Meantime, grate cheese and beat two eggs. Add a little salt to the eggs and prepare as you would any omelet (preferably in a non-stick fry pay. When omelet is almost ready, add cooked apple &amp; cheese. As cheese starts to melt, fold omelet and serve.</p>
Vegetarian!Source: Created this years ago when my children were little and loved apple pie with cheese.
Servings: Recipe serves one, but you can use a large pan and cook 6 apples--use a dozen eggs, etc.View This Recipe

Apple Ratatouille

<p>Created this years ago&#8212;during apple season&#8212;because it&#8217;s tasty, full of good local ingredients, and it is a great way to get kids to eat some veg.</p>
Vegetarian! Vegan!Source: Although this is my creation, I found a similar recipe in a book about apples.
Servings: Serves 4 as a side dish or 2 for a generous lunch.View This Recipe

Artisan Chicken Wrap

<p>This is an impressive wrap or pita stuffing. I made it for a baby shower and used mini pitas. It tastes good alone on a bed of lettuce and a great way to use leftover chicken.</p>
Source: Slow Dog Original
Servings: 4 large wraps , about 8 mini pitas
Ingredient keywords: herbs, onions, celeryView This Recipe